House of Nash Eats · by Amy Nash★ 5.0 (25)
Pumpkin Bundt Cake
NUTRITION · PER SERVING75M COOK
CAL 32%·PRO 15%
CARBS 100G62% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER74G TOTAL SUGAR
FAT 25G35% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin cake with a brown sugar swirl and cinnamon glaze. Perfect for fall, this sweet and simple dessert is straightforward to make.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs (room temperature)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup sour cream (room temperature)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 Tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup light brown sugar (packed)
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 2 Tablespoons salted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
At a glance
PER SERVING · TIME 75M
CAL 32%·PRO 15%
CARBS 100G62% OF CAL
5G FIBER0G ADDED0G INTRINSIC21G OTHER74G TOTAL SUGAR
FAT 25G35% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 623mg
- Total sugar
- 74g
- Added sugar
- ≥57g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.